The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dough tears

benji's picture

Torn Dough

May 25, 2010 - 9:43pm -- benji

Recently I've been experimenting with hydration.  My normal sourdough recipe is 1part starter, 1water, 2flour by weight.  I always have only whole wheat flour in the starter part and the flour parts are plain old bread flour.  Usually I don't even need to get all the way to the 2parts flour for it to turn out nicely.

rmullins's picture

Help: Splitting Dough

November 16, 2008 - 10:02pm -- rmullins

I was hoping to get a little help with a problem I am having.  I shape my loaves, (finally starting to get the hang of it) and once I get it pretty, I set it aside to proof.  Upon rising the dough tears, sometimes quite horribly.  The bread tastes great, but the asthetics of this torn bread is driving me crazy.  I am thinking at this time, maybe I need to knead it a bit longer or maybe I need to add gluten.  Anybody have any ideas?


Thanks in advance. 

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